Local Heart, Global Soul

June 18, 2013

Step-by-Step Indian Cooking Lesson: Get The Party Started With These Easy Fried Potato Balls

Filed under: FOOD,INDIA,Indian Cusine,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
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(photograph © Kiwidutch)

(photograph © Kiwidutch)

Fried Potato Balls 

sunflower oil for deep frying

3 medium potatoes
1 onion (finely chopped)
1-2 green chili (chopped) (optional)
2 Tablespoons coriander (fresh, chopped) (also known as “cilantro” in North America)
1 Tablespoon ginger (finely chopped or grated)
1 Tablespoon lemon juice
Salt to taste

Batter:

6-7 Tablespoons gram flour (chick pea flour)
200 ml water (approximately half a cup)

Teacher’s Notes:

These can be made a day in advance, but don’t  keep them in the fridge, store them instead in foil at room temperature, then reheat the next day in the oven (not in the microwave or they will go soft and soggy) . Serving Tip: as a snack with drinks or with lentils and rice as a starter.

Kiwidutch’s notes:  Don’t tell anyone, but these are really easy to make!  Himself really isn’t a fan of lemon juice and said he found the lemon a little overpowering, I knew that more people we would be serving wouldn’t like the lemon so much either. Therefore when I made these for a family party I took a step away from the authentic recipe and substituted black onion seeds for the lemon juice and it was also a big hit.

You also don’t need a deep fryer for this, a pan will do fine:  as with the Bhajis the only difference I can see between the two is that my fryer has a bigger capacity so I can fry more potato balls in one batch. As far as taste is concerned both methods are great.  I made them (one day in advance) and found that popping them into a pre-heated oven for about 15 minutes at (200 C / 400 F) meant that the balls were nice and hot all the way though.

As usual a ton of step-by-step photographs to guide you through the recipe.

Method:

Boil the potatoes until soft. Allow them to cool a little, peel and mash. (Kiwi’s note: I peeled mine before boiling)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the chilies (if using)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the finely chopped onion… yes it’s raw! (it won’t taste raw after you’ve fried them).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the fresh coriander (cilantro)…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the lemon juice…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Mix well with your hands…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add the salt…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Then the ginger…  and mix again.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Form into small balls. Leave  to one side whilst you make the batter.

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Prepare the batter by mixing the gram flour with the water and whisk well. (The batter should be fractionally thinner than that of an onion bhaji mixture).

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Add a little salt to the batter…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Heat the sunflower oil…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Coat the potato balls with the batter and deep fry in preheated sunflower oil but be careful not to overcrowd the pan…

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Cook until golden brown. Do scoop out any stray bits of batter from the oil after each batch. Put the potato balls you have already fried into a dish into the oven whilst you fry the rest (if you will be eating them right away)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

(photograph © Kiwidutch)

These are the ones I made at home later… (with onion and spinach Bhaji) …

(photograph © Kiwidutch)

(photograph © Kiwidutch)

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